Instant Pot Bean and Bacon Soup–dried beans are cooked quickly in your electric pressure cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day). Big thanks to Hurst’s Beans for sponsoring this post.
Get the SLOW COOKER version of the recipe here
Instant Pot Bean and Bacon Soup
I love this Instant Pot Bean and Bacon soup! I made it yesterday for dinner and just got out the leftovers for lunch today and it tasted even better the second day. It’s got almost a creamy consistency for the broth and there’s just so much flavor in it thanks to the bacon and the seasoning packet that’s included with the Hurst’s 15 Bean Soup package. My kids loved it too and we all had multiple bowls.
You’ll start this recipe with Hurst’s 15 Bean Soup. You can find this product next to the dried beans at your local grocery store. Hurst’s Beans specializes in seasoned dried beans. I love Hurst’s soups because they require so few ingredients and they feed a crowd for cheap! You can follow their easy recipes on the back of the package of you can get creative and mix it up. Scroll down below to see other recipes I’ve made with their products.
I prefer soaking my dried beans before I cook them. I just find that the consistency turns out much better this way. Most of the time I don’t remember to soak the beans the night before so I’ll teach you a method of how to quick soak the beans in your Instant Pot.
How to quick soak dried beans in the Instant Pot
If a recipe calls for beans that have been soaked overnight and you forgot that step you can do it fairly quickly in the Instant Pot. Here’s how…
- First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot.
- Next you’ll cover the beans with water. For every one cup of beans you’ll want about 3-4 cups of water. I used 10 cups of water for the entire package of dried beans.
- Now you’ll add in salt. The salty solution is essential to getting the beans the right consistency. I added in one tablespoon of salt. Don’t worry, we’ll rinse the beans of the salt before we cook them in the soup.
- Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot.
- Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes.
- When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again.
- Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.
More recipes that use dried beans
Try out these other fantastic recipes that use Hurst’s Beans…
Instant Pot Sausage Bacon Chili Soup
Cajun Beans and Rice (on stovetop or the slow cooker)
Slow Cooker Ham and Bean Soup
Slow Cooker Buffalo Chicken 15 Bean Soup
Visit Hurst’s Beans Facebook page for so much recipe inspiration
What Pressure Cooker Did You Use?
For this Instant Pot Bean and Bacon Soup I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
Print
Instant Pot Bean and Bacon Soup
- Prep Time: 30 minutes
- Cook Time: 30 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 1 hour
- Yield: 10-12 servings 1x
Description
Dried beans are cooked quickly in your electric pressure cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day).
Ingredients
For Soaking:
- 1 (20 oz) package Hurst’s 15 Bean Soup with seasoning packet
- 10 cups water
- 1 Tbsp salt
For the soup:
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 (6 oz) can tomato paste
- 10–12 slices cooked bacon, crumbled
- Salt and pepper to taste
- Optional garnishes: fresh chopped parsley and grated mozzarella cheese
Instructions
- Open the package of beans and reserve the seasoning packet for later. Soak the beans with the water and salt overnight in a large bowl (8-10 hours) or do the quick soak method (outlined below).
- First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot.
- Next you’ll cover the beans with water. For every one cup of beans you’ll want about 3-4 cups of water. I used 10 cups of water for the entire package of dried beans.
- Now you’ll add in salt. The salty solution is essential to getting the beans the right consistency. I added in one tablespoon of salt. Don’t worry, we’ll rinse the beans of the salt before we cook them in the soup.
- Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot.
- Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes.
- When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again.
- Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.
- Add pre-soaked beans to the Instant Pot. Add in onion, carrots, celery, garlic and broth.
- Cover and secure the lid. Make sure the valve is set to “sealing.” Set the manual pressure cooker button to 3o minutes. Once the timer beeps you can let the pressure release naturally for 10 minutes and then release any leftover pressure, or if you prefer you can just do a total natural pressure.
- Remove the lid and stir in the tomato paste and reserved seasoning packet. Pour about 3 cups of the soup into a blender. Cover with lid (while removing lid’s center insert and holding a folded kitchen towel over the opening) and blend until smooth. Stir pureed mixture back into soup.
- Right before serving stir in the bacon. Salt and pepper to taste. Garnish with parsley and mozzarella cheese, if desired.
Notes
I used my 6 quart Instant Pot for this recipe.
- Category: Soup
- Method: Instant Pot
Send Me Recipes
Get all my new recipes delivered to your email inbox by signing up below.
This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!
The soup itself is great, and I followed the recipe exactly, however my hands get to beans needs and, I had to let it slow cook in the instant pot for another hour and a half or so, I was not sure how much longer I should have pressure cook the beans above what the recipe said
★★★★
I’m not sure my store has that brand of beans – so could you tell me if it list the spice ingredients for the seasoning packet and if it’s gluten free? The recipe sounds delicious!
Hi Nancy, here is where you can find an ingredient list: http://www.hurstbeans.com/products/1/15-bean-soup
And it does say it’s gluten free!
I made this recipe for the first time yesterday. It is delicious and I will definitely be making it often!
I quick soaked the beans in my Instant Pot and they were completely cooked during that process. I reduced the 30 minute cook time down to 5 minutes just to soften the vegetables. I don’t think my beans would have survived a full 30 minutes.
Good to know your experience, Mary! Thanks for sharing. I’m glad you liked it 🙂
I made this recipe again and again it was delicious! Your soaking directions worked perfectly this time. I’m pretty sure my first beans may have boiled a few minutes before I noticed. That would explain why they cooked so fast.
Thanks for so many great recipes!
oh good to know!! Glad it worked better the second time 🙂
The same thing happened to me. Thanks for sharing. I’m cooking them now and set it to 30 minutes but I will check and possible stop those beans from turning to mush.
I love soup, but that’s a lot of servings. Does the soup freeze well?
It does make a ton! I think it would freeze just fine. I haven’t tried it yet myself.